Mustard-Maple Pork Tenderloin (low fat)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 116.7
- Total Fat: 2.1 g
- Cholesterol: 50.3 mg
- Sodium: 275.2 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.1 g
- Protein: 18.5 g
View full nutritional breakdown of Mustard-Maple Pork Tenderloin (low fat) calories by ingredient
Number of Servings: 5
Ingredients
-
3 tbsp DIJON MUSTARD
1/2 tsp Black Pepper, ground
1 pound Extra Lean Pork tenderlion
1/4 cup cider vinegar
2 tbsp Maple Grove Farms Sugar Free Maple Syrup
3/4 tsp Sage, ground
Directions
1. Preheat oven to 425°F.
2. Combine 1 tablespoon mustard and pepper in a small bowl; rub all over pork. Spray cooking spray in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
3. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
Serving Size: 5 (3 ounce slice)
Number of Servings: 5
Recipe submitted by SparkPeople user NE-LADYDI.
2. Combine 1 tablespoon mustard and pepper in a small bowl; rub all over pork. Spray cooking spray in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
3. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
Serving Size: 5 (3 ounce slice)
Number of Servings: 5
Recipe submitted by SparkPeople user NE-LADYDI.